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| The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present | 
 enlarge | Authors: Rima Collin, Richard H. Collin
Publisher: Alfred A Knopf
Category: Book
List Price: £9.16
Buy Used: £4.95
You Save: £4.21 (46%)
New (12) from £5.11
Avg. Customer Rating:  3 reviews
Sales Rank: 102268
Media: Paperback
Number Of Items: 1
Pages: 272
Shipping Weight (lbs): 0.9
Dimensions (in): 9.2 x 6.1 x 0.8
ISBN: 0394752759
Dewey Decimal Number: 641.5976335
EAN: 9780394752754
ASIN: 0394752759
Publication Date: April 1987
Availability: Usually dispatched within 1-2 business days
Condition: SHIPS FROM THE UNITED STATES VIA AIR MAIL. SHOULD ARRIVE WITHIN 21 BUSINESS DAYS. Giving great service since 2004: Buy from the Best! 4,000,000 items shipped to delighted customers.
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| Customer Reviews:
Excellent recipes that showcase Louisiana cooking December 31, 1998
9 out of 9 found this review helpful
This book is one of my all time favorite cookbooks. The recipes are wonderful, well written and very helpful. I am originally from Louisiana and have appreciated being able to produce some of the great dishes I have enjoyed back home.
Best all-round reference for authentic La.-style cooking December 29, 1998
8 out of 8 found this review helpful
By far the best Louisiana cookbook we own, my husband and I (both La. natives) use it at least twice a month for our "old stand-by" Cajun favorites, as well as an occasional experiment in some of the more ambitious Creole undertakings. It's a sensibly organized collection, with several different versions offered of the standard gumbo and jambalaya recipes, along with some innovative crab and crawfish dishes. The authors' instructions for specific cooking techniques are more precise than in other Louisiana cookbooks I've used, with the final product coming out closer to what you'd find in a REAL New Orleans restaurant. Two minor criticisms: (1) A spiral-bound version would stand up better to frequent use; and (2) the addition of a recipe for muffaletta bread would fill a major gap.
My favorite Louisiana cookbook September 17, 1997
10 out of 10 found this review helpful
As a native of Louisiana no longer living in the Bayou State, I often have an "envie" (that's cajun dialect for "yearning") for the food I grew up with. I got my first copy of this book in 1975 and have cooked with it ever since. It is particularly strong on the classic New Orleans recipes--oysters rockefeller, trout veronique, Bananas Foster--but also covers some basic stuff like how to make a good Bechamel sauce, hollandaise. It is also quite good at Cajun cooking. Most people outside of Louisiana think you can make anything "Cajun" by dousing it with Tabasco--not so. It's a far subtler cuisine than that, generally no spicier than Szechuan and certainly less spicy than Thai. The recipes for Chicken & Sausage Gumbo, Chicken Macquechoux, and similar stuff have been used so often the pages are sticky with spatterings of oil and roux. I prefer this GREATLY to Paul Prudhomme's book. (I have both and rarely use Paul's.) If you are interested in a strictly Cajun cookbook and not in something which has New Orleans cuisine, I might recommend Justin Wilson's Homegrown Louisiana Cooking. Still, The New Orleans Cookbook is by far my most-used Louisiana cookbook, and one of the most used cookbooks in my kitchen.
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